Nordic Cheeses — Nordic Food Lab by Justine de Valicourt . posted Justine de Valicourt Poul Larsen, a Danish cheesemonger from HKI Ost, paid us a few visits recently to share some cheeses and tell us more about the cheese industry in Scandinavia. Most were organic, and some were biodynamic. We had the pleasure to taste some very good ones. To understand more about these cheeses, we needed to look deeper into Scandinavian geography and its long history of dairy culture. Northern Europe has the highest rate of milk consumption in the world [1] , but the culture of milk and dairy differs a lot from one country to another. For example, Sweden has historically a huge consumption of hard cheese compared to Denmark, which favours soured milk, yogurt, and fresh cheese. This variability is largely attributable to geographic factors. Sweden is a large country with a history of seasonal transhumance for pasturing. Shepherds used to be isolated for a couple of months in the summer when moving with their cattle to higher pastures.

They would then milk the cows and make cheese as a way to conserve the milk for the winter season, and the best way to store a lot of milk for a long period is to concentrate it by making harder cheese. On the other hand, Denmark is a small country with a very concentrated population. The pastures are relatively near towns and cities and the shepherds never needed to store the milk for long periods of time. They could sell the dairy a few days after collecting the milk, creating a culture of soured milk, yogurt, fresh cheese and fresh milk, consumable all year round. Modernity, however, with industrialisation and globalisation, has complicated this otherwise simple model, bringing an interest in hard cheese to Denmark as well as an easier shepherding life in Sweden. The last few decades have seen the development of a multitude of cheese factories in Denmark, most of them influenced by the cheese cultures of other European countries like the Netherlands and Switzerland. The five Danish and three Swedish cheeses Poul brought us on his first visit were mainly of this relatively new industry. We tried a cheese very similar to a gouda, named Høost Lagret – sweet and moist at 18 months old.

Among the Swedish ones, Almnäs Tegel at 26 months was close to a gruyere, and Anno 1225, to a Tomme style. Yet the ones that held our attention were a couple cheeses from Jutland: Thybo , with large crunchy crystals, great buttery flavour, and high umami taste – the kind of cheese most people like; and Hodde Kristian Øko, of semi-pasterised milk, biodynamic from only hay-fed cows – even at 15 months old, it could have waited a couple more months before consumption for more of those nutty flavours to develop. One characteristic we noticed is that all these cheeses did not taste quite as old as we would have expected from their age, as if the aging process were slower here in the North. Could it be because of the high relative humidity in Denmark? Or the cooler climate? Or because the cheeses are more pressed? The Almnäs Tegel, for example, was quite pressed, producing an interesting sandy texture. All these cheeses made us curious about those few very traditional hard cheeses that still exist in Sweden.

It is a country that used to boast thousands of different cheese producers and a great diversity of product, though now most of these producers have either been bought up or shut down. Yet there are still a few who have a continuous practice. One visit was barely enough for us to satisfy our questions, so Poul came back a week later so we could learn more. This time he brought some very traditional Swedish cheeses – Get-Mese, Gullbrăcka, and Oviken Dura to name a few. The Get-Mese needs to be described a little more. There is also a Norwegian version of this brown cheese, which is made from whey and boiled for a couple of hours, as the milk proteins and natural sugars go through a Maillard reaction that develops the typical nutty, caramelised flavours, a certain sweetness, and a wood-brown colour. This one also had quite a prominent a liquorice flavour. The Gullbrăcka interested us as well. It is a semi-hard, rectangular cheese from the Ystad region, traditionally made by monks. The cheese was only 3 and half months old, but the taste was already good, developed but not overly strong, with a hard sandy crust.

Still from Sweden, we tasted two cheeses that were delicious and less traditional. The Granbarkost is a cheese made in a cast of pine tree, similar to the Mont d'Or in France and Switzerland that is made in a spruce cast. The rim gives a distinct terpinous flavour to all the cheese, and holds it intact as the insides go gloriously runny. The other Swedish cheese that we definitely need to relate is the Sörmlands Ädel, an exceptional blue, creamy and nutty. Similar to a Roquefort, though sweeter and from cow milk, and more mushroomy than a Gorgonzola. Then, among the enormous selection of Danish cheeses that Poul brought, the Gedemælk Rygeost certainly needs a word. It is a quite famous cheese from Funen, a smoked fresh cheese from goat milk (Gedemælk). This process makes a cheese that is very fresh, creamy and slightly acidic, but with a potent smoky flavour coming from a fast blast near an oak-hay fire. Finally, the most popular cheese in Denmark: Danbo. It is a commercial semi-soft cheese, quite sweet and easy-going.

Yet we hadn't met its older siblings until now – one at 20 months and another at 26. These two versions are much stronger, lightly ammoniated, but nutty and full on the palate. Every cheese we tasted kept us grappling with how to understand the interplay between old small producers, the proud heritage in Scandinavia of dairy culture and dairy science, the various kinds of industrial production, and this burgeoning ‘neo-traditional’ style. What constitutes ‘traditional’ cheese now? When and how do some of these cheeses toy with our expectations, and perhaps lead us astray? We may be entering a sort of post-industrial food market when it comes to taste and story – but it is still uncertain to what extent this will demand changes in the actual systems of production. It is complicated and we are not the first to struggle with these questions. But one thing is for sure: there are definitely Nordic cheeses worth eating. List of Cheeses | igourmet's Encyclopedia of Cheese Danish Cheeses more info or shop Blue Castello: A blue-veined cheese with an extremely buttery taste. The surface of the cheese is rindless, thus the entire cheese is edible.

more info or buy Cream Havarti: Arguably Denmark's most famous cheese, Cream Havarti is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Cream Havarti is both a table cheese and a dessert cheese to be served with fruit and wine. Flavored Cream Havartis are also available, with ingredients such as dill, jalapeno pepper or garlic and herbs. more info or buy Danbo: A mild cheese with a sweet, nutty flavor. Available plain or flavored with caraway seeds. more info or buy Esrom: Previously known as Danish Port Salut, it was first created by monks in the Esrom Abbey. It is a semi-soft cheese with a pungent aroma and a spicy flavor. more info or buy Fontina: Danish Fontina is pale yellow and semisoft with a mild, slightly sweet flavor. A derivitive of its Italian namesake and a great table cheese that goes well with a light wine, Fontina is also a good sandwich cheese. Saga: Original Saga is a cross between blue cheese and brie; a creamy, blue-veined cheese with a white-mold rind. It is very mild for a blue-veined cheese.

Saga is an excellent dessert cheese that should be served with fruit and wine. It is also an excellent cheese in salads or as a snack on a cracker. Saga is now made in America as well as in Denmark. Samsoe: Named for the island where it originated, Samsoe originally was a Danish copy of Swiss Emmental. Over time, it has developed a unique character of its own. It has a golden yellow color and is usually shrouded in wax. Its texture ranges from springy to firm and has a few scattered the size of cherries. Samsoe's flavor is quite mild with hints of hazelnut, becoming more pungent quality as the cheese matures. English Cheeses more info or shop Caerphilly: Originally from Wales, most Caerphilly production has moved to England. A simple white cheese with a chalky texture when aged or a creamy texture when young. more info or buy Cheddar: Cheddar cheeses were originally made in England; however, today they are manufactured in quite a number of countries. Fully cured, Cheddar is a hard, natural cheese. The rind, if any, is artificial, most often times wax.

The color of the wax used for coating does not indicate a level of quality. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars however have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. The important thing in purchasing Cheddar is to consider the age of the cheese. Of course, the older it is, the more it will cost. more info or buy Cheshire: One of the oldest English cheeses, allegedly invented during the 12th century. Cheshire is firm in texture and a bit more crumbly than Cheddar. Cheshire is rich, mellow and slightly salty with an excellent aftertaste, its flavor sharpens as it ages. more info or buy Clotted Cream: Strawberry's famous partner, Clotted Cream has a much wider application than just strawberries and cream. It is thick and rich, and needs to be spooned. This product is served over fruit, hot scones, fish or vegetables.

more info or buy Cornish Yarg: Made at Ulceby Grange in Lincolnshire by Simon Jones, this cheese is similar to cheddar but with less acidity and a slightly bitter quality upfront with a genuinely sweet aftertaste. Derby: Similar to Lancashire, it is most often sold as Sage Derby, a green cheese flavored with bits of sage. more info or buy Double Gloucester: A natural hard cheese. Double Gloucester has a mild and rich flavor with a smooth texture and a creamy yellow color. This cheese is excellent with fruit and beer. more info or buy Lancashire: A white cheese with a firm chalky texture. It has a mild flavor with hints of egg yolk. more info or buy Leicester: A natural hard cheese. Leicester has a rich, mild flavor with a flaky texture and a deep orange color. This cheese is excellent with fruit and beer. more info or buy Lincolnshire Poacher: Made at the Lynher Dairy in Cornwall, this cheese has a grey rind wrapped in large nettle leaves. Poacher has a grassy, creamy flavor and a firm texture. more info or buy Finnish Cheeses more info or shop Finlandia Swiss: Similar characteristics to Switzerland Emmental .

Aged over 100 days, it is sharp, rindless and delicious. more info or buy Juustoleipa: Pronounced hoo-stoh-LEE-pah, its name means "bread cheese" in Finnish. Juustoleipa has been produced for more than 200 years in northern Finland and Sweden, originally from reindeer milk! This cheese is unusual in that it is baked during the cheesemaking process. The heat from baking caramelizes the sugars on the outside of the cheese to form a tasty crust similar to brown bread. Lappi: Lappi is a semisoft, semisweet cheese that slices easily and is excellent in recipes and for melting. It comes from Finland's Lapland region. more info or buy Oltermanni: A semi-soft, especially sweet cheese formed in one pound wheels that goes great with fresh fruit and light-bodied wines. more info or buy Turunmaa: Similar to Danish Cream Havarti , Turunmaa is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread.

French Cheeses more info or shop Abondance: A firm, fruity and nutty cheese from the French Alps. Made in 20 pound wheels. more info or buy Banon: A soft blended milk cheese from Provence with a creamy, slightly goaty character. more info or buy Beaufort: This giant 80 pound cheese is fruity and nutty. Hailing from the French Alps, it is a great melter and is often added to fondue. more info or buy Bleu d'Auvergne: Similar to Roquefort but made from cow's milk and not quite as sharp. more info or buy Bleu de Gex: Unlike most blues, this one is not crumbly, but instead has a slightly springy texture. Made in the Haute Jura. more info or buy Boursin: A soft, spreadable fresh cheese flavored with herbs, pepper or fig. more info or buy Brie: Brie is the best known French cheese and is aptly nicknamed "The Queen Of Cheeses". Several hundred years ago, Brie was one of the tributes which the subjects had to pay to the French kings.

In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and is at its peak of flavor when the surface turns slightly brown. As long as the cheese is still pure white, the cheese is not mature. Cutting unstabilized Brie before it is ripe will stop the maturing process and the cheese will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel, and is packaged in a wooden box. In order to fully enjoy the experience, Brie must be served at room temperature. more info or buy Buche de Chevre: Also known as Bucheron, this 4 pound goat log has a bloomy white rind, a creamy ring of soft runny cheese just beneath it, and a chalky, tangy interior. more info or buy Camembert: Another soft-ripened white mold cheese from France, Camembert, like Brie, is soft and creamy with an edible crust.

A wheel of Camembert, however, is only 8 ounces and comes in its own wooden box. more info or buy Cantal: Often referred to as French cheddar, Cantal is actually more mild and less acidic than cheddar. more info or buy Chaource: First created in the Champagne region in the 14th century, It is a runny, creamy, mild cheese with hints of mushroom. more info or buy Chevres: These cheeses are made from goat's milk. They come in many sizes and shapes such as round patties, log-shapes, drum-shapes, pyramids, round loaves, long loaves, etc.; their textures vary from soft, but firm like cream cheese, to extremely hard. Chevres are excellent dessert cheeses, often served as snacks, or with before dinner drinks. Goat cheese is often served as an ingredient in many fine dishes. Varieties include Chabichou, Crottin, Clochette, St. Maure, Selles sur Cher and Valencay. more info or buy Comte: Comte is a natural, hard cheese with similar characteristics to Switzerland Gruyere.

more info or buy Coulommiers: Similar to Camembert, a wheel of Coulommiers is slightly larger (12 ounces) and the cheese has a nuttier flavor with a thicker crust. more info or buy Doux de Montagne: Shaped like a loaf of artisan bread, this semi-soft, extremely mild cheese is encased in a brown wax rind, making it appear even more bread-like. more info or buy Greek Cheeses more info or shop Feta: Genuine Greek Feta is made from sheep's milk, with a distinct strong, slightly acidic flavor. Feta is crumbly in texture and white in color. Feta is traditionally sold in glass jars, although modern packaging techniques have become more commonplace. Feta needs to be covered in brine at all times otherwise it will dry out and mold fast and needs to be refrigerated at all times. Feta is a true eating cheese, although most Americans think of it as a salad topping. more info or buy Graviera: Made on the island of Crete, this sheep's milk cheese (sometimes blended with goat's milk) is firm and oily in texture, with a sweet flavor offering hints of green olive.

Kasseri: Pale yellow in color, with a mild buttery flavor and a springy, kneaded texture. Kasseri is a versatile, multi-purpose cheese made from sheep's milk. more info or buy Kefalotyri: This hard, pale, golden yellow cheese has a tange flavor and a sharp aroma reminiscent of Italian Pecorino Romano . Harder and saltier than Kasseri, Kefalotyri is generally served grated over cooked dishes. more info or buy Mizithra: A cheese made from whey of Feta and Kefalotyri, Mizithra is available both fresh and aged. Fresh Mizithra is soft, similar to cottage cheese. Aged Mizithra is shaped like an ostrich egg, and is firm and pungent, rather like Italian Ricotta Salata . The aged variety makes an excellent grating cheese. more info or buy Holland Cheeses more info or shop Blue de Graven: A modified Gouda recipe that incorporates edible blue veins. more info or buy Edam: Edam is a semisoft to hard natural cheese, depending on age.

Edam is similar in flavor to Gouda, but slightly dryer in texture and less creamy. Edam is traditionally shaped into 2 or 4 pound balls coated in red, yellow or black wax. Because of its shape and size, Edam makes an excellent gift basket centerpiece. more info or buy Gouda: Gouda is a semisoft to hard natural cheese, depending on age. It is pale yellow and slightly sweet and nutty. Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. more info or buy Leyden: Leyden is a part-skim cheese laced with caraway or cumin seeds. It is semisoft to hard and bland in flavor. Its seeds give Leyden most of its taste. more info or buy Maasdam: Holland's answer to Jarlsberg , marketed under brand names such as Leerdammer, Westberg, etc.

more info or buy Italian Cheeses more info or shop Asiago: From the high plateau of the same name, Asiago comes in two varieties: d'Allevo is made from whole unpasteurized milk and is firm, sharp and nutty whereas Pressato is made from part-skim pasteurized milk and is soft and mild. more info or buy Baita Friuli: A tasty, firm-textured cheese that is aged for about 5 months. Rich, fruity, and spicy, Baita's flavor is reminiscent of Swiss Gruyere. more info or buy Bitto della Valtellina: A rare cheese that is produced in alpine pastures often inaccessible to mechanized transport. Made from a blend of 90% cow and 10% goat's milk, its flavor and texture are similar to Fontina, yet with a more earthy character. Bra: A pale yellow cheese from the Piedmont region that can be hard enough to grate if aged. Often used in baking as well as being a flavorful table cheese. more info or buy Burrata: A modern cheese by Italian standards, it was first created in the 1920s.

A fresh cheese, it is essentially a sack of Mozzarella filled with cream and tied at the top. more info or buy Cacio di Fossa: Its name literally means "cheese of the pit." Fossa is a 3-pound odd-shaped Pecorino that is placed in a burlap sack and buried underground during aging. more info or buy Caciocavallo: Similar to Provolone, a drawn-curd cheese typical of southern Italy. Legend has it that originally this cheese was made from mare's milk by nomadic Mongolians. more info or buy Canestrato Pugliese: Owes its name to the baskets in which it is set to ripen. Pure sheep's milk cheese made only from milk taken from Merino or Apulian Gentile breeds that graze naturally. more info or buy Castelmagno: A semi-soft cheese with a chalky to creamy texture made from cow's milk mixed with a touch of goat's milk. Its production, based around Cuneo (Piedmont), dates back to ancient times. more info or buy Fiore Sardo: A pure sheep's milk cheese from Sardinia. Firm textured with a slightly oily texture.

Its flavor has hints of green olive, wild herbs and grasses. more info or buy Fontina: Genuine Fontina comes from the Val d'Aosta region of Italy, in the Alps near the French and Swiss borders. One of the few cheeses imported into America that is made from raw (unpasteurized) milk, it is a smooth, straw-colored cheese with a brown rind. Fontina has a delicate, nutty, buttery sweet flavor. Fontina is the primary ingredient in Italian fonduta and is a pristine table or dessert cheese. more info or buy Formai de Mut: Literally translated as "mountain cheese", Formai de Mut is a straw-colored, firm textured cheese made in Alta Val Brembana (the Italian Alps). The cows that produce its milk only graze outdoors on high Alpine pastures. Gorgonzola: A blue-veined cheese made of cows milk, Gorgonzola is a soft table cheese. It is an antique cheese of great popular tradition with a compact, rough, hard, reddish crust and a firm but mellow paste interior which melts on the tongue. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mold.

The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips. more info or buy Grana Padano: A very hard natural cheese, a full wheel of Grana Padano weighs over 75 lbs. Grana Padano has an unmistakably savory flavor that cannot be imitated by lesser wannabees. Often used as a grating cheese, Grana is an excellent topping for steamed vegetables, soups, pasta dishes, veal, chicken, or salads. First created by monks in the 10th century, it is truly one of the world's great cheeses. more info or buy Mascarpone: This cheese is virtually solidified cream, mildly coagulated and whipped into a velvety consistency. It hails from the Lombardy region and is served with fresh fruit or sweetened with sugar and used as a pastry ingredient, such as for Tiramisu. more info or buy Montasio: From Friuli, this mountain cheese has a firm texture and a smooth, nutty flavor with hints of grass and honey. more info or buy Monte Veronese: As its name implies, this cheese comes from the mountains north of Verona.

It has a distinctive milky flavor that intensifies greatly with age. Whereas the young varieties are shy and mild, an aged Monte Veronese is brash and bursts with flavor. more info or buy Mozzarella di Bufala: "Buffalo" Mozzarella is made in the South of Italy from pure water buffalo milk. This cheese is pure white, hand-formed into small balls. It is soft and rubbery and stored in a whey brine. It is best served with sliced tomatoes and fresh basil, drizzled with extra virgin olive oil and sprinkled with salt and pepper. more info or buy Parmigiano Reggiano: Made from the same recipe as Grana Padano, it too is a very hard natural cheese. A full wheel of Parmigiano Reggiano weighs 75 lbs. and must be cut by a saw. Parmigiano Reggiano's flavor is unmistakably piquant and true cheese connoisseurs know when they are served an inferior imitation. Often used as a grating cheese, Parmigiano Reggiano is a great topping for soups, pasta dishes, veal, chicken, or salads.

Buy this cheese as a wedge and grate it yourself so you know you are getting the real thing. more info or buy Pecorino Romano: A very hard cheese made from part-skim sheep's (Pecorino), goat's (Caprino) or cow's (Vecchino) milk. More mild than Parmigiano Reggiano, it is a very popular grating cheese that sharpens as it matures. more info or buy Pecorino Toscano: The official cheese of Tuscany, this pure sheep's milk variety is produced in 5 pound wheels throughout the province. Ranging in age from 30 days to 1 year, its texture proceeds from soft and springy to hard and flaky over time. It is an exceptionally sweet cheese that offers hints of olive and hay. more info or buy Piacentinu: Also spelled Piacintinu, this Sicilian cheese incorporates saffron and whole peppercorns in its recipe. Bright yellow in color, this rich, creamy sheep's milk cheese is most often served fresh; aged for only 3 to 6 days.

more info or buy Provolone: Provolone has a slightly smoky flavor and is mellow and compact with a smooth, paste-like texture. Provolone has an inedible crust and has strings to hang from rafters. Aged long enough, Provolone can be grated. However, it is better known as a table or sandwich cheese. more info or buy Ragusano: A Provolone-type (drawn-curd) cheese from Sicily made from milk taken only from Modicana cows. Shaped like rounded rectangles, its history is closely related to that of Caciocavallo. more info or buy Raschera: From the Piedmont, this high altitude cheese is very similar to Toma. Formed in squares rather than wheels, its appearance provides much of its uniqueness. Raschera has a semi-soft texture with many scattered holes. Its flavor is buttery and slightly sweet. more info or buy Ricotta: Ricotta is made from whey collected from making other cheeses and re-cooked. It is white, creamy and mild and is primarily used as an ingredient in lasagna.

Ricotta Salata: When fresh Ricotta goes through its natural aging process, a hard, pungent cheese suitable for eating or grating results. Like fresh Ricotta, Ricotta Salata is almost white in color. more info or buy Robiola: This is a generic term that applies to many small-form, soft and creamy cheeses from the Piedmont. Many Robiolas have a bloomy white rind and are made from a blend of cow and goat's milk. more info or buy Scamorza: From Molise, Tuscany and Abruzzo, this drawn-curd cheese (pasta filata) can be plain or smoked. It is best served fresh, as it hardens too much with age. Smaller than an adult fist, the flavor of this little cheese varies greatly depending on the quality of the milk used in its production. more info or buy Taleggio: This semisoft, uncooked cheese from the region around Bergamo gains flavor and an accompanying odor as the cheese ages. The crust is pinkish-gray and the paste is white, supple and fruity. Taleggio is an excellent dessert cheese that goes very well with a robust wine.

more info or buy Toma Piedmontese: A simple cheese that was originally eaten only by peasants, today's Toma is a gourmet treat. Rich and creamy in flavor, Toma has strong hints of grass and hay in every bite. more info or buy Ubriaco: An Italian word meaning "tipsy", this family of cheeses are expertly bathed or brushed with wine or must during aging. Eating Ubriaco is like enjoying wine and cheese in one bite. more info or buy Norwegian Cheeses more info or shop Gjetost: Gjetost (pronounced "Yay-Toast") is a hard cheese made from boiled goat's milk whey either blended with cow's milk or from 100% goat's milk. This cheese has a sweetish caramel-like taste and is dark brown in color. Gjetost is a non-perishable dessert cheese that must be sliced paper-thin and placed on Norwegian flatbread. Norwegian children eat Gjetost in place of candy more info or buy Jarlsberg: The world's most famous "Baby Swiss", Jarlsberg has the consistency, texture and hole formation of Swiss Emmental, but its flavor is more nut-like and sweeter.

A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg is an excellent all-around performer that can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit. more info or buy Nokkelost: Similar to Dutch Nagelkaas but often made from whole, rather than part-skimmed, milk. more info or buy Portuguese Cheeses more info or shop Amarelo: An unpasteurized sheep's milk cheese from the Beira Baixa region. It is rugged and rustic, and has a touch of the saltiness of the sea. Not a cheese for the faint of heart, Amarelo has a distinctive aroma and a forceful yet buttery flavor. Bica: A raw farmhouse cheese made from a blend of cow, goat, and sheep's milk. Bica has a distinctive yet mild, buttery flavor and a satiny texture. Like most Portuguese cheeses, Bica has a slightly salty flavor because its milk comes from animals that graze on land that sits by the sea.

more info or buy Evora: This small cheese (each wheel is only 6 ounces) is made from raw sheep's milk which is filtered through a mesh lining after being immersed in a salt brine solution. Aged over 60 days, Evora has a well formed crust and a yellow color that gets darker with contact with air. It has a slightly peppery and piquant flavor that gets stronger as it matures. Nisa: A raw ewe's milk cheese made from the milk of Merino sheep. Its milk is curdled after coagulation provoked by the addition of thistle. Salting is done directly on the paste after it is formed into its disc shape. Nisa has a soft paste with small eyes and a yellowish color. The flavor is robust, earthy, and a slightly acidulous in taste. more info or buy Sao Jorge: This large unpasteurized cow's milk cheese comes from the volcanic island of the same name in Portugal's Azores archipelago. It has a cheddary flavor with hints of black pepper. more info or buy Serpa: A raw sheep's milk cheese from the Alentejo region, Serpa is considered to be the most famous traditional cheese from this region.

Made only from milk taken from Merino sheep, this cheese has a straw-yellow colored rind covering a buttery interior with few holes. more info or buy Spanish Cheeses more info or shop Afuega'l Pitu: This is a very ancient cheese made in Austurias in the valley formed by the rivers Nalon and Narcea. It is a fresh soft cheese made by lactic coagulation and molded or pressed by hand into a conical shape. It is made from pasteurized afternoon milk taken from Friesian, Ratina, Roxa or Carreï¿½as cows. The taste is creamy, tending toward acidic, with a very natural, earthy aroma. It is white if recently made, but yellow, slightly moldy and granular if more cured. No matter the age, it always clings to the palate. Arzua Ulloa: This fresh Galician cheese is Nicknamed "queixo do pais" (cheese from the countryside). It has a smooth, waxy, yellow rind and a creamy, off-white interior. Arzua Ulloa is so soft you can almost spread it at room temperature and has a buttery flavor with hints of yogurt.

more info or buy Cabrales: A renowned blue cheese from Austurias, Cabrales is made from blended cow's, goat's and sheep's milk. It is matured in naturally-formed limestone caves and has a creamy texture, a complex flavor and a powerful bouquet. more info or buy Gamonedo: This cheese is made from a blend of raw cow, goat and sheep's milk, mixed in a fixed proportion. It is left to curdle for a day, then molded and salted. Each wheel is lightly pressed and gently smoked, then matured in natural caves for at least 3 months where it develops some blue cheese characteristics. Its rind is naturally formed, becoming dry with a gray mold. Gamonedo's mild smokiness toward the rind combines with a lively, spicy, buttery interior. more info or buy Garrotxa: A semisoft cheese made from pasteurized goat's milk in Catalonia. It comes in grey-rined felt textured disks, it has a bone white interior. It has a mild flavor - nutty with herbal hints. more info or buy Iberico: A hard, oily cheese made from blended cow's, goat's and sheep's milk.

It is mild yet tasty, aromatic and very popular. Good for cooking and for eating, it goes well with Spanish red wines. more info or buy Ibores: This cheese is made in Extremadura, the most rugged, least developed, and most economically distressed region in Spain. This raw goat's milk cheese reflects its homeland with its full yet simple flavor. It has a hard, dense texture and its flavor becomes sharper with age. During its two-month aging period, this rustic cheese is rubbed with a mixture of olive oil and sweet paprika. more info or buy Idiazabal: This handmade, unpasteurized sheep's milk cheese comes from the Spanish Pyrenees. Idiazabal is naturally smoked with a hard orange-brown rind. In the old days, Basque shepherds lived in small mountain huts and had no space to store and age their cheeses other than inside their stone chimneys. As it turned out, people enjoyed the smoky flavor that the cheese acquired from aging inside the chimneys, and Idiazabal's popularity spread throughout Spain. more info or buy Mahon: An aged cheese produced from cow's milk on Minorca, the outermost of the three Spanish Balearic Islands.

Ripened for six months to two years the eight inch squares weighing 5 to 6 pounds, it is buttery sharp, slightly salty with a sweet and nutty aroma. more info or buy Majorero: A large cheese with a beautifully decorated rind, Majorero is made from unpasteurized goat's milk, and can be sold fresh or cured. It has a lively acidity and a slight piquancy on the palate. It is creamy with a mouth-watering, long-lasting flavor. more info or buy Manchego: This historic cheese is produced in the La Mancha region from pasteurized sheep's milk,. It has a black, gray or buff colored rind with a crosshatch pattern, the interior ranges from stark white to yellowish, depending on age. It has an even distribution of holes and a mild, slightly briny, nutty flavor. more info or buy Murcia: A Spanish Queso de Cabra, this cheese is produced in the region of the same name. This region's rich variety of grasses, shrubs and abundant wild herbs give Murcia cheese a taste and aroma that could only come from the Spanish heartland.

Its distinctive lemony-peppery flavor and supple satiny body have earned Murcia a place among Spain's elite cheeses. When cured al Vino, the cheese may be called Drunken Goat in America. more info or buy Picon: A piquant blue cheese from Cantabria made from a blend of cow, goat and sheep's milk. Roncal: A hard cheese from Navarre produced from sheep's milk and aged for a minimum of three months. It has a hard beige to gray rind with beige interior which turns to amber with age. It has a rich, olivey, nutty flavor. more info or buy San Simon: Like Tetilla, San Simon is shaped like a breast, but more elongated like a dunce cap. From Galicia, San Simon is aged 2 to 4 weeks, lightly pressed and then gently smoked for 2 weeks after leaving the mold. Inside its red, polished brown rind, San Simon has a creamy, buttery, smoky flavor that ranges from mild to piquant.

more info or buy Tetilla: A semisoft cheese produced from cow's milk in the Galicia region, it comes in squat cone shaped like a woman's breast (hence the name) about five inches in diameter. It has a greenish beige rind and a white interior. It has a mild and tangy flavor. more info or buy Torta del Casar: This unpasteurized sheep's milk cheese has a fine, soft delicate rind with a yellowish color. The interior is creamy and spreadable, almost spoonable. With a special aroma and strong mature taste, Torta del Casar is also slightly salty and a tad bitter due to the use of "cuajo" for coagulation. Served by spoon at room temperature with the top of the wheel sliced off. more info or buy Tronchon: A semisoft cheese made from blended cow's, goat's and sheep's milk. It comes in rindless wheels with a dimple on top, a by-product of the manufacturing process. The interior is bone white and has many small holes. more info or buy Valdeon: This blue cheese is often sold as Cabrales in the United States because of its similarly bold bold blue.

It is made in the Castille-Leon region, where each wheel is wrapped in chestnut leaves before being sent to market. more info or buy Zamorano: Made in Castille-Leon, where it is matured for 6 months in a high humidity environment to encourage the formation of a natural rind. Subtle hints of caramel and grass burst through the buttery nature of the cheese, making it ideal to serve with ham, fruit and some crusty bread. more info or buy Swedish Cheeses more info or shop Fontina: See Danish Fontina Graddost: Sweden's most popular cheese, Graddost is deliciously mild and very creamy. It is laced with small to mid-sized holes and makes an excellent dessert cheese to be served with fruit and wine. more info or buy Herrgardost: Sweden's second most popular cheese, Herrgard comes in large wheels and has a few small holes. It has similar characteristics to Gouda and is pale yellow in color. more info or buy Hushallsost: A staple on the Swedish farmer's breakfast table, the name of this semi-soft, mild cheese means "household cheese" in Swedish.

It slices and melts well, making it a perfect candidate for sandwiches, gourmet pizzas, and casseroles. more info or buy Prastost: Its name means "Priest Cheese" in Swedish. This cheese received its name in the days when it was customary for Swedish farmers to donate a tenth of everything they produced to the local priest; and only the very best would do. A distinctive cheese with a rich and strong flavor, it is commonly served as a snack or shredded atop stew or soup. more info or buy Vasterbotten: Is the traditional Swedish celebration cheese. To many Swedes, it is considered the "Emperor of cheeses", either because of its heft (it is made in 40 pound wheels) or its full flavor. Produced in Northern Sweden, Vasterbotten is aged for over 11 months and has a dry texture, reminiscent of a young Parmigiano Reggiano or an aged Cheddar. Its flavor is rich and full-bodied with a tangy, bittersweet bite. more info or buy Switzerland Cheeses more info or shop Appenzeller: A natural, hard cheese that is similar to Emmental, although with smaller and fewer holes.

It is cured in white wine and spices that give it a unique piquant flavor. more info or buy Bundnerkase: This extraordinary washed rind specialty cheese comes from Graubuenden, well known for its tourism. This cheese is aged for a minimum of 8 months and is made daily from farm fresh cow's milk at small alpine dairies. Emmental: More commonly reffered to as "Swiss Cheese", Emmental is immitated by many cheese producing countries. Emmental is considered to be one of the most difficult cheeses to successfully manufacture because of its complicated, hole-forming fermentation process. Emmental can be used as a table cheese, dessert cheese or sandwich cheese. more info or buy Gruyere: Famous for its use in Swiss Fondue, Gruyere is a hard cheese that is similar to Emmental but with smaller hole formation. Its texture is chewy and it develops small cracks as it ages. In addition to its role as a Fondue cheese, Gruyere is also an excellent sandwich cheese that melts evenly. more info or buy Hoch Ybrig: Made in the tradition of Gruyere, but washed with white wine.

A hearty unpasteurized cow's milk cheese with a hint of sweetness at the end. Le Marechal: A raw cow's milk cheese produced in small batches in the town of Corcelles-aux-Payernes. Aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and a wickedly spicy flavor. The herb flavor penetrates the rind, imparting a rustic flavor on the cheese. more info or buy Raclette: A hard cheese with a subtle flavor, good aftertaste and firm texture. Raclette is pale yellow inside an inedible crust. Raclette is famous for a Swiss dish made by melting thin slices over broiled potatoes. more info or buy Sap Sago: A tiny, green, 2 ounce cheese wrapped in foil, Sap Sago is a very hard grating cheese with a sharp flavor and a pungent aroma due to the use of a powder made from clover leaves added to the cheese during manufacture. Sap Sago is not an eating cheese, but is good as a food topping and in cooking.

more info or buy Sbrinz: This hard, grainy cheese is one of the world's oldest, dating back to 23 A.D. Made high in the Alps in Switzerland's central region, Sbrinz is often compared to Parmigiano Reggiano. Like Reggiano, Sbrinz comes in massive 80 pound wheels and is made from unpasteurized cow's milk. Aged for at least 18 months, this cheese is hard enough to grate. The Swiss enjoy it shaved in paper-thin slices and served as an appetizer with air-dried beef and tomatoes. more info or buy Tete de Moine: The literal translation of the French words "Tete de Moine" is "Monk's Head". Although this fine Swiss product was first created by monks, it is now produced by the lay community. Tete de Moine, made in the Swiss Alps near the town of Bellelay from rich unpasteurized cows' milk, is a sharp cheese with a full, nutty flavor. Its intense flavor is even more pronounced when served using a Girolle - a special type of knife that creates thinly shaved cones of the cheese.

more info or buy Tilsiter: Natural, simple and highly appreciated, Tilsiter cheese has been synonymous with genuine Swiss flavor since the early 1900s. Enjoy it melted or chunked, served with a glass of Viognier. more info or buy Vacherin Fribourgeois: In the warm season, the pastures in the heart of the Fribourg Pre-Alps come to life with an almost endless variety of delicately scented flora. Vacherin Fribourgeois is made in these hills. It has a firm texture and an ivory to yellow colored interior. Its flavor is fruity and aromatic with a slight but enjoyable bitterness. more info or buy Vignerons: Like most Swiss cheeses, Vignerons is a "mountain cheese". This is a term that refers to a large cheese that is made in the mountains from high-pasture milk. These cheeses are usually firm, long-aged, and made from raw cow's milk. High Alpine pastures produce a thicker, more flavorful array of plants than do fields at lower altitudes.

The cattle that graze on these pastures produce milk that is higher in butterfat than average cow's milk and, therefore, commands a high price and is prized for cheese making. Vignerons, commonly known as "winemaker's cheese", is made using this milk and has a firm, satiny body with a scattering of small holes. The flavor is similar to but slightly stronger than a premium Gruyere, with a distinct nutty sweetness. more info or buy USA Cheeses more info or shop Berkshire Blue: This cheese was born in 1999, borrowing a recipe from the blue made by the Willett Farm Dairy of Somerset, England. Berkshire Blue is made from whole unpasteurized Jersey cow's milk. Its production is done completely by hand, and by only one person. It is hand-stirred, hand-ladled and manually turned, resulting in an exceptionally creamy, smooth blue. Blythedale Vermont Camembert: For over 100 years, the barn at Blythedale Farm has been a focal point of the village of Cookeville, Vermont. A much newer barn houses the 30 or so Jersey cows in Becky and Tom Loftus' herd.

These cows supply all of the milk for Blythedale Farm's Vermont Camembert. Blythedale's Vermont Camembert is much different than today's stabilized French Camembert in that it ages gracefully. When fresh, it is mild and creamy, pale yellow in color with a bloomy white mold rind. When aged it develops lots more character, turning yelow-orange and losing most of its fluffy white coating. The texture turns from creamy to almost crumbly and the flavor explodes with a complex earthiness. more info or buy Brick: Brick is the oldest cheese type to have originated in the USA, first created in 1875 by John Jossi, a native of Switzerland living in Lebanon, Wisconsin. Myron Olson has been crafting cheese for over 30 years and is the manager of Chalet Cheese Cooperative Brick where he makes this Wisconsin original. Flavor changes from mild and sweet, with a touch of nuttiness when young to pungent and tangy when aged. Brick is surface-ripened with a smooth, open texture. more info or buy Capri: Westfield Farm has been handcrafting award-winning farmstead cheeses in Hubbardston, Massachusetts since 1971.

Located on 20 acres in the central part of the state, the farm turns out a little over 900 pounds of cheese per week. Their Capri cheeses are fresh cheeses made from cow or goat's milk, and may be white or blue. The white varieties are flavored with additives like cocoa or wasabi. more info or buy

Question: From which country do we get the cheese Danbo
Answer: Denmark